Apple-ginger jelly with cream yogurt

1.

Soak gelatine in cold water. Peel the ginger and grate finely. Warm up with apple juice, wine and 1 teaspoon lemon juice. Remove the pot from the stove. Squeeze out the gelatine and dissolve it in the hot apple juice.

2.

Pour the jelly into four dessert glasses. Let cool down, chill for at least 2 hours.

3.

Wash the mint, shake dry, cut into fine strips. Wash the apple, quarter, core and dice. Mix with mint and 1 tbsp lemon juice.

4.

Whip the cream until stiff, pour in the vanilla sugar. Fold under the yogurt. Pour on the jelly and spread the apple cubes on top.